Author: Ben Sargent
Party pleasing angels on horseback-oysters wrapped in partially cooked bacon then grilled or broiled and spritzed with lime or lemon-date back to Victorian...
Author: Hank Shaw
Author: Nobuyuki Matsuhisa
Author: John Currence
Author: Jenny Kwak
Author: Mark Fuller
Author: Nathalie Dupree
Just a cup of oysters completely transforms the stuffing's taste. To amp up their brininess we mixed in slices of smoky, salty bacon.
Author: Dione Lucas
Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
Author: Jaden Hair
Author: Allison Vines-Rushing
Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for "cauldron." The saltiness of clams and salt pork...